Uncover the mysteries of cheese with our Cheese Science archive. From the microbiology of fermentation to the chemistry of flavour development, explore the fascinating processes that transform milk into cheese.
Learn about the role of bacteria, moulds and enzymes, and how factors like pH, temperature and humidity influence texture and taste. Perfect for curious minds and cheesemaking enthusiasts, this archive dives into the science behind your favourite cheeses. Discover how tradition meets technology in the art of cheesemaking, and gain a deeper appreciation for every bite!
We’ve also got separate archives for the following categories: Lifestyle, Cheese Trivia, Rants and Cheese Stories.
Medications That Interact With Cheese (Including Supplements)
Cheese is a versatile and beloved food enjoyed worldwide. However, it can interact with certain medications and supplements.
Why You Shouldn’t Eat Cheese & Iron Supplements Together
Eating cheese and taking iron supplements together can impact your health. This pairing reduces the absorption of iron in the body.
Using Geotrichum candidum To Make Wrinkly Rinded Cheeses
From its ability to shape a cheese’s texture to its impact on flavour, Geotrichum candidum is a cheesemaker’s secret weapon.
Why Some Cheeses Have an Umami Taste (& Savoury Flavour)
Have you ever tasted a cheese so rich and savoury it made your mouth water? Read on to find out why cheese has umami.
Yeast Contamination In Cheese (Why It Happens & How To Fix)
Yeast contamination in cheesemaking is a frequent issue, especially among artisanal and small-scale producers.
Spongy Coliform Defect In Cheese (Causes & Prevention)
Spongy coliform is a cheesemaker’s nightmare, causing irregular holes, off-flavours and unpleasant aromas in cheese.
Understanding Late Blowing In Home Cheesemaking
Late blowing is every cheesemaker’s nightmare—a hidden defect that causes cheese to swell, crack, or spoil during ageing.
Why Moisture Content Matters In Cheese (Popular Examples)
Cheese comes in a variety of textures and flavours but one critical factor influences all of these characteristics: moisture content.
Ammoniated Cheese: What It Is & How to Prevent It
Ammoniated cheese can turn a gourmet delight into an unpleasant experience. But what causes it, and can you save your cheese?
Why rBST Is Bad For Cows, Milk Quality & Cheese Production
The dairy industry has long sought ways to maximise milk production. One controversial method involves injecting cows with rBST.
Low-Fat Cheddar: Nutrition Facts (Is It Really Healthier?)
Low-fat cheddar is a versatile and healthier cheese option for individuals seeking a balance between taste and nutrition.
Why Cheesemakers Use Citric Acid To Make Cheese
Citric acid is a popular ingredient in making cheese. It provides a simple and reliable way to acidify milk, ensuring consistent results.